CREAMY Chicken Ragu Pasta!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a pan on medium heat.

Add chopped carrot, onion, and celery to the pan and sweat them off until softened.

Season with black pepper and sea salt while stirring.

Once softened, add minced garlic and cook until aromatic.

Push the garlic to the side, add more oil, and then add finely chopped chicken breast and thigh.

Brown the chicken in the pan, stirring and flattening it to get color.

Season again with black pepper and sea salt.

Let the chicken sit to brown, stirring occasionally to avoid sticking.

Add a pinch of chili flakes for heat, if desired.

Add soaked dried porcini mushrooms to the pan.

Pour in a splash of white wine and bring to a simmer.

Add chicken stock and let it cook for about 30 minutes until reduced and chicken is tender.

Once reduced, lower the heat and stir in heavy cream until well incorporated.

In a separate pot, boil salted water and cook penne pasta until al dente.

Strain the pasta and mix it into the creamy chicken ragu, adding a bit of pasta water if needed.

Finish with grated parmesan cheese and a sprinkle of black pepper, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens